Honey Soy Salmon Cups Recipe
with baked salmon, sushi rice, nori, avocado, garlic soy sauce, scallions, and a black truffle chili crunch.
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Ingredients
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Baked Salmon
Sushi Rice
Assembly & Garnishes
Garlic Soy Sauce
Method
Baked Salmon
- 1
Preheat and prepare marinade
Preheat oven to 400°F (200°C). In a small bowl whisk together 2 tablespoons soy sauce, 1 1/2 tablespoons honey, 1 teaspoon rice wine vinegar, 1 teaspoon minced garlic and 1 teaspoon neutral oil until smooth.
- 2
Marinate salmon
Place the salmon fillet in a shallow dish or zip-top bag. Pour half the marinade over the salmon (reserve remaining for glazing), turning to coat. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes.
- 3
Bake
Line a baking sheet with foil or parchment and lightly oil. Place salmon on the sheet and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake in the preheated oven for 10–12 minutes depending on thickness, until just cooked through and flakey (internal temp ~125–130°F for medium). During the last 2 minutes, brush reserved marinade over the salmon and return to oven to glaze.
- 4
Flake salmon
Remove salmon from oven and let rest 3 minutes. Using a fork, gently flake into bite-sized pieces suitable for topping the rice cups.
Sushi Rice
- 5
Rinse rice
Place 1 cup sushi rice in a fine mesh sieve and rinse under cold water, swirling with your hand, until the water runs nearly clear (about 2–3 minutes). Drain well.
- 6
Cook rice
Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 7
Season rice
Meanwhile, warm 1.5 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt in a small bowl until sugar dissolves. Transfer rice to a shallow bowl, drizzle the seasoning over the rice and gently fold with a wooden paddle or spatula to combine and cool slightly. Fan or allow the rice to come to near-room temperature for easier handling (about 5–10 minutes).
Garlic Soy Sauce
- 8
Mix sauce
In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon mirin, 1/2 teaspoon sesame oil, 1 grated garlic clove, 1/2 teaspoon grated ginger (if using) and 1/2 teaspoon honey or sugar. Taste and adjust sweetness or saltiness to preference. Set aside.
Assembly & Garnishes
- 9
Prepare nori cups
Cut nori sheets into approximately 2.5-inch squares. To form cups, lightly press each nori square into a small muffin tin or use ramekins: the nori will hold shape and create a cup for rice. If you prefer, lightly toast nori with a quick pass over a gas flame or in a dry skillet for a few seconds to make it more pliable.
- 10
Fill with rice
Using wet fingers or a small scoop, press about 2 tablespoons of seasoned sushi rice into each nori cup, creating a small well in the center for the salmon.
- 11
- 12
Top with salmon
Divide the flaked baked salmon evenly among the rice-filled nori cups, placing the fish atop the avocado layer (about 1–1.5 tablespoons salmon per cup).
- 13
Finish and garnish
Drizzle about 1/2 teaspoon of the garlic soy sauce over each cup. Add a small dollop (~1/2 teaspoon) of black truffle chili crunch to each cup for heat and umami. Sprinkle with toasted sesame seeds and thinly sliced scallions. Serve immediately with lime wedges on the side for squeezing, if desired.